PT2H
Aiming to demonstrate the versatility of tomatoes beyond simple pasta sauces and salads, Igles Corelli's risotto recipe uses three different varieties of Italian tomatoes – Piennolo, Datterino and Pachino – transformed into a tomato sauce, sorbet, foam, confit and powder. If you plan on serving this at a dinner party prepare the tomato sauce, sorbet, confit and powder ahead of time to cut down on last minute preparations.
'All tomato' – risotto with tomato sauce, tomato sorbet, tomato foam, tomato confit and tomato powder